JCDH 2.2 Provide food safety training for all food handlers as required.// Several staff 18 out 28 has no food saftey training. // Only three staff has been employed within two weeks.

5

Yes

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Pork chops 94F and fried steak 107F holding under warming unit that was not turned on and no documentation for using Time as Control was documented. Staff had times 11AM-2PM for lunch documented.//Items were discarded.//3-3-501.16(A)(1) Maintain TCS food at 135 F or above.// Breakfast sausages 125F holding on top of counter and not inside of steam table.//3-401.11 Cook raw eggs that are intended for hot holding to at least 155 F for at least 15 seconds.// Scrambled eggs 117F holding on top of counter top instead of in steam well during breakfast.//All were reheated to proper temperature of 165F.//COS

4-501.11(A) Maintain equipment in good repair (general).// Sanitizer compartment sink is not holding water. EHS has demostrated with staff the proper way to set up and clean equipment./// Upper warming unit on makeline is over heating food items due to temperature knob is broken.

4

Yes

6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels or dry device in men bathroom during inspection.//COS

1

No

5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Large amount of grease spills on top of grease receptacle.//5-501.113 Keep dumpster doors and lids closed.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Dusty fan covers in WI cooler,food spills in bottom RI cooler where buttermilk is stored./4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Large amount of debris under bun equipment.//4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Large amount of heavy grease on warming lamp where fries and cooked chicken is stored

1

4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Extremely rusty shelves in RI cooler next to flat top grill.

1

4-903.11 Store single service articles and single-use articles in clean, dry, locations where they are not exposed to splash, dust, or other contamination. // Several sandwich wrappers are stored in shelves with heavy amount debris on upper shelf.//4-904.11 Protect unwrapped single-service and single-use articles and utensils from contamination.

4

6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. //No soap at handsink near drive through window.//6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Paper towel dispenser does not work near make line.

1

5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.